Preheat the oven to 175°C (345°F). Heat the oil in a medium non-stick ovenproof pan or flameproof casserole dish over a medium heat.

Add the shallot and cook for 3–5 minutes or until softened and translucent, then add the garlic and cook for a further minute.

Add the rest of the ingredients, except the eggs, and bring everything to a gentle boil. Use a serving spoon to make four little wells in the bean mixture, and then crack an egg into each well.

Transfer the pan to the oven and cook for 15–20 minutes, or until the eggs are cooked to the desired doneness. Remove from the oven and allow to sit for 5 minutes before serving with fresh crusty bread.

Tip: Cook eggs through completely for babies under 12 months and pregnant mothers.

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